Parmigiano Reggiano and Pesto crusted chicken

  • Difficoltà

    Low

  • Stagionatura

    24 months

  • 4 breasts of chicken
  • 30 g dried breadcrumbs
  • 50 g Parmigiano Reggiano, grated
  • For the Pesto:
  • 100g fresh basil
  • 2 cloves garlic
  • 50g pine nuts
  • 150ml olive oil
  • 50g Parmigiano Reggiano, grated

Preheat the oven to 180 degrees. Blitz the basil, garlic, pine nuts, olive oil and Parmigiano Reggiano together until a pesto paste is formed. Combine the Parmigiano Reggiano and the breadcrumbs together in a separate bowl.

Dip the chicken breasts into the Pesto and then into the breadcrumbs. Please on a baking tray and cook for 30-35 minutes until crunchy on the outside and cooked in the middle.